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African Alliance of Rhode Island

WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
chefs & restaurantsfarmsnewswine & drinks

News Bites: WhistlePig Launches PiggyBack Rye Smash / Blackstone Valley Culinary News / Local Agriculture and Seafood Act Grants 2021

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

WhistlePig Launches PiggyBack Barrel Aged Rye Smash in Time for Tailgating Season
World’s First Craft Can is Made with 100% Estate Rye, Harvested From the Same Fields as WhistlePig’s Award-Winning Whiskey

WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

WhistlePig Whiskey, a leading distiller of independent craft whiskey, is excited to introduce the first-ever, super-premium, ready-to-drink craft Rye beverage – PiggyBack Rye Smash. The small-batch canned beverages are specially crafted with barrel-aged ingredients and 100% Estate Rye grown directly on the WhistlePig Whiskey Farm.

A bolder, more balanced and full flavored take on a seltzer, each can is locally crafted and independently made in the U.S. with all natural ingredients, and packed with 100% of the good stuff like fresh farm fruit and natural carbonation. 

Jeff Kozak, Chief Executive Officer of WhistlePig exclaims, “We’re a restless and experimental team who love to fight the good fight for Rye, in whatever form that means. We thrive on testing out new, innovative, and dynamic ways to use our Rye.  We crafted this drink with 100% Estate Rye directly from the WhistlePig Farm, and paired it with ingredients barrel-aged in our WhistlePig barrels – staying true to our WhistlePig ways.”

Giving iconic cocktails a fresh twist, PiggyBack Rye Smash comes in three delicious flavors – Blackberry Lemon Fizz, Session Citrus Mint, and Fresh Ginger Lime – for a refreshing take that is perfect for grilling, tailgating, cornhole, or catching up with friends around the bonfire. Expertly crafted like a good whiskey cocktail should be, each flavor balances fruit, citrus, and strength for a delicious, craft-inspired Rye beverage you won’t want to hit the outdoors without. 

This game-changing canned cocktail will be available in four-packs (SRP: $17.99) in Georgia, Missouri, Vermont, Massachusetts, and Rhode Island, expanding across the U.S. in 2022. Each 12-ounce can contains 8 percent ABV and is best straight from the chilled can, making it the perfect ready-to-drink beverage. 

For additional information and product availability, please visit www.piggybackryesmash.com. Follow @whistlepigwhiskey on Instagram, Twitter, and Facebook to show your favorite way to enjoy WhistlePig PiggyBack Barrel Aged Rye Smash.

WhistlePig PiggyBack Barrel Aged Rye Smash Tasting Notes

  • Blackberry Lemon Fizz: Slightly sweet and naturally carbonated. The perfect balance between fruit and freshness. Turn up the music, then turn up a can and let the blackberry and barrel-aged lemon take your senses for a spin.
  • Session Citrus Mint: Features the sweetness and tartness of a farm fresh lemonade balanced with notes of WhistlePig PiggyBack 100% Rye and a hint of mint. 
  • Fresh Ginger Lime: Inspired by the Moscow Mule, it strikes a unique balance between the spicy warmth of ginger, a juicy citrus hit, and a hint of 100% Rye. 
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash
WhistlePig Whiskey PiggyBack Barrel Aged Rye Smash

Blackstone Valley Culinary News – October 6, 2021

Harvest Kitchen
2 Bayley Street, Pawtucket, RI  02860
401-335-3766
farmfreshri.org/programs/harvest-kitchen/

Harvest Kitchen has salami specials this week:  Salami Grilled Cheese (Cheddar and Parmesan, Danieli Sweet Salami, Pesto and Blistered Tomato) for $6.00 and a Hot Italian Sub (Narragansett Creamery Smoked Mozzarella, Danieli Hot Sausage, Deli Style Lettuce, Pickled Jalapeno, May and Mustard).  They are open Monday through Friday from 10 am to 3 pm.  And check out their new Fall Menu.

Parma Ristorante
266 Putnam Pike, Smithfield  02917
401-349-0079
Parmaristorante.com

Parma is offering family style chicken dinners on Wednesdays.  It includes ½ roasted chicken, pasta (pink or red sauce), choice of garden or Caesar salad and oven roasted potatoes with focaccia bread and dipping oil.  You can dine-in or place an order to bring home.  Single – $15.95, Dinner for 2 – $27.95, and Dinner for 4 – $59.95.  For all their menus and specials, click here:  Parma Ristorante

Cook & Dagger
566 Putnam Pike, Greenville  02828
401-349-3927
Cookanddagger.com

Here a link to a great article about Cook & Dagger by “Only In Your State” recently:
Only In Rhode Island    Cook & Dagger supports local farmers and businesses – check out their wonderfully creative menu on their website:  Cook and Dagger.  For the pumpkin lovers, they’ve got a dessert you’ll want to try:  Pumpkin and Brown Sugar Crème Brulee!   

Notes Coffee Co.
508 Armistice Blvd., Pawtucket 02861
401-335-5181
notescoffeeco.com

Speaking of pumpkin….Notes Coffee Co. has their fall goodies menu out:  House-made Pumpkin Spiced Latte, House-made Pumpkin Spiced Chai, House-made Rosemary Maple Latte, Chagaccino Latte, Apple Cider Doughnuts (*GF *V Available), Caramel Macchiato Old Fashioned, Pumpkin Coffee Cake, Pumpkin Cream Cheese Danish and Pumpkin Chocolate Chip Muffin.  See their entire menu and order online here:   Notes Menu

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

So much happening at RI Spirits!  They’ve got a new fall menu, including fall cocktails and food, they’ve got fall product releases (including the very popular coffee & black walnut vodka filled chocolates) and new events (live music, Spooky Spirits Halloween Party and a Sassy Succulents DIY Terrarium Workshop) scheduled into mid-November.    For all the details, click here:   RI Spirits News

Governor McKee Announces $250,000 In Grants To Spur Growth Of Agriculture, Aquaculture, And Seafood Sectors

Twenty grantees obtain funding through the Local Agriculture and Seafood Act, aimed at helping small businesses in RI’s green economy prosper and increasing the diversity of both food producers and foods in the state

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

Governor Dan McKee and the Rhode Island Department of EnvironmentalManagement (DEM) today announced $250,000 in grant awards aimed at spurring growth in the agriculture, aquaculture, and seafood sectors of the economy. The grants are funded by the state through the Local Agriculture andSeafood Act (LASA), which directly benefits and strengthens the local food system by helping new and existing small businesses and food initiatives take root and prosper. Now in its seventh year, LASA has provided more than $1.4 million – through grants up to $20,000 – to support the growth of RhodeIsland’s local food economy.

“The 2021 Local Agriculture and Seafood Act grants prioritize projects that support the entry, growth, and sustainability of small or starting green sector businesses, with a particular focus on supporting a diversity of foods and food producers,” said Governor Dan McKee. “This will help make our local food system both more resilient and inclusive, which is a win-win for Rhode Islanders.”

“Small businesses are the backbone of the Rhode Island economy and small agriculture and seafood businesses are the backbone of the local food system,” said Lieutenant Governor Sabina Matos. “The COVID pandemic has exposed that one of our weaknesses is food insecurity – too many Rhode Islanders lack reliable access to a sufficient quantity of affordable, nutritious food. The LASA grants will invest in our state’s vibrant food economy and build capacity to feed more people.”

“DEM is always working to get more home-grown food on the table and by supporting local farmers and fishers in growing their businesses, the LASA grants help achieve this,” said DEM Acting Director Terry Gray. “Growing local and eating local, fresh, sustainable food minimizes transportation costs, reduces carbon emissions, and boosts the local economy while providing the freshest product possible to the consumer.”

The 2021 LASA grantees

African Alliance of Rhode Island, Providence, $15,175: To help establish two permanent sites for weekly farmers’ markets and provide markets at three rotating locations from June to October.

Ashawaug Farm, Ashaway, $20,000: To purchase a tractor and thus expand the farming operation’s agricultural production.

DBA Ocean State Community Seafood, Warren, $9,910: To develop tools and educational/outreach resources and initiate a presence at local festivals, farmers’ markets, and docks, to enhance local fishers’ brands, consumer connections, and profitability.

First Light Fisheries Inc., Portsmouth, $20,000: To develop marketing techniques and business channels to increase profitability of catch sales to local restaurants, small grocery stores, and the public across the state.

Hawk and Handsaw Farm LLC, Newport, $5,167: To purchase a caterpillar tunnel to expand business, extend the growing season, and provide more locally grown food to the community.

Hope’s Harvest Rhode Island, Providence, $20,000: To enable contracts to grow produce for the local emergency food system, build farmer capacity, and enhance the economic competitiveness of RI-grown agricultural products.

Movement Ground Farm, Tiverton, $10,756: To purchase essential items to increase farm viability, such as a potato digger to aid in harvest, a buckeye cultivator and tool bar for weed management, and a composting toilet to accommodate increased farm visitation.

Quaintly Farm LLC, Providence, $10,532: To update an existing high tunnel (where plants are growing right in the ground as they would in a garden) thereby establishing a longer growing season and increasing capacity of local vegetable and fruits to Communities of Color.

Revelry Greens/White Horse Farm, Portsmouth, $18,500: To initiate a farm expansion project, which will provide new tools, season extension, arborist services, and infrastructure needed to increase no-till vegetable production and establish a new, full-time family farm in Portsmouth by 2022.

Roots 2Empower, Pawtucket, $12,904: To construct a drying shed to enable the increase of value-added products such as vinaigrettes, garlic powders, and savory rubs.Sakonnet River Oyster Company, Bristol, $10,000: To purchase a tube sorter or tumbler, which sorts oysters by size and efficiently prunes the edges of the oysters. The tumbler will help produce a higher yield of marketable oysters

Silk Tree Farm, Exeter, $20,000: To buy a tractor and attachments to allow the farm to execute daily tasks more efficiently and safely.

Small World Farm LLC, Little Compton, $15,000: To build an agricultural utility building that will serve as a farmer’s market, enabling direct consumer sales of fresh and local produce.

Snake Den Farmers Association, Johnston, $8,607: To update a washroom to a standard of food safety that meets state and federal requirements and provide an indoor protected workspace to enable an extended harvest season.

Southside Community Land Trust, Cranston, $15,426: To provide farmers at Good Earth Farm with a designated space for crop storage and wash/pack facilities.

Swallowtail Farm and Cidery, Glocester, $7,795: To purchase a cool bot-regulated walk-in cooler for processing and storage of apple cider, honey, and vegetables.

Tiverton Farmers Market, Tiverton, $16,180: To promote growth for small agricultural producers and food entrepreneurs by providing a year-round farmers’ market to the local community.

Wellspring Apothecary, Tiverton, $2,500: To purchase a tincture press and dehydrator to assist with more efficient herb processing.

Westerly Land Trust, Westerly, $5,000: To purchase materials to construct a permanent farm stand, which will facilitate community access to local grown food and agricultural products.

Winterhawk Vineyards, West Kingstown, $6,548: To expand the capacity of the grape vine cloning operation from 50 stations to 200 stations and double output by higher-efficiency pumps, misters, and controls.

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Hope & Main and Rhode Island DEM
chefs & restaurantsfarmsnewswine & drinks

News Bites: Rhode Island DEM Grant Awards / Hope & Main Receives USDA Grant / Barnaby’s Public House Opening

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

DEM Promotes Growth of Local Farm Economy with Latest Grant Awards

A total of $276,614 will be invested to support specialty crop production and sales in Rhode Island

Rhode Island Department of Environmental Management
Rhode Island Department of Environmental Management

The Department of Environmental Management announced today the award of $276,614 in farm viability grants to seven Rhode Island-based groups working to support local agriculture; the grants are made possible by the U.S. Department of Agriculture (USDA) Specialty Crop Block Grant Program and will support efforts to increase specialty crop production and grow the marketplace for these crops in Rhode Island.  USDA defines specialty crops as fruits and vegetables, dried fruit, tree nuts, and nursery crops, including floriculture and turf grass.

“We’re delighted to support Rhode Island specialty crop growers and cultivate their practices through this grant round and look forward to the success of these projects,” said DEM Director Janet Coit.  “Congratulations to these grant recipients for their innovative efforts to strengthen markets for specialty crops and foster growth in our state’s farming industry.”

Grant recipients include:

Farm Fresh Rhode Island – $50,000 Funding supports the expansion of the educational component of the farm-to-school program through farm and classroom-based educational opportunities for both students and school nutrition professionals.  Field trips will provide hands-on, experiential educational opportunities for Rhode Island children to understand where their food comes from and think critically about the importance of local food.  A separate series of field trips will provide professional development opportunities for school nutrition professionals to identify ways to begin or strengthen farm-to-school programming through local specialty crop purchasing practices.

Caserta Productions – $49,984 Funding supports creation of seven new episodes of the Harvesting Rhode Island television series to promote Rhode Island specialty crop growers and educate consumers on the benefits of buying locally-produced crops.  New episodes to cover topics including young farmers staying in Rhode Island and the cost of farmland, the relationship between renewable energy and the loss of farmland, climate change, and vertical growing. Discussions with farmers will include organic farming, issues about solar panels and alternative energy on the farmland.

Northeast Organic Farming Association of Rhode Island (NOFA/RI) – $30,950 Funding supports NOFA/RI’s efforts to train and provide technical assistance to local organic farmers.  Specifically, efforts will include continuing and enhancing NOFA/RI’s farmer-to-farmer advisor program, a series of on-farm workshops, an advanced growers’ seminar, an educational conference, and enhanced publicity/outreach/education efforts including direct contact with consumers at farmers markets and other venues.

Southside Community Land Trust (SCLT) – $29,858 Funding supports efforts to increase the impact of SCLT’s Food Hub, which aggregates and distributes specialty crops grown at urban farm sites in greater Providence, by developing digital platforms for customer ordering and invoicing, and systems for improved inventory control; providing logistical support for the increasing volume of crops sold through the Food Hub and for coordinating with new customers; and increasing the number of access points for low-income, socially disadvantaged community members to buy fresh, healthy produce grown by local farmers; and developing food systems and entrepreneurial competencies for college-age employees. 

African Alliance of Rhode Island (AARI) – $14,500 Funding supports AARI’s efforts to expand access to locally grown organic specialty vegetables, greens and value-added products to people living in food desert neighborhoods in upper and lower South Providence.  Specifically, the project will support AARI beginning farmers who grow produce for home consumption and to sell at local farmers markets by creating three new pop-up farmers markets in areas where farmers markets do not currently operate and continuing to offer locally-sourced fresh produce at established venues.

Wishing Stone Farm – $12,375 Funding supports the development of technologies and a protocol for no-till vegetable production specific to New England soils and seasonal time horizons.  The project will include soil testing to examine fertilizer and moisture needs and ways to increase the amount of organic matter levels in no-till soils.  A video will be produced to update farmers on this new technology and a slideshow/talk on no-till vegetable production will be presented at the biennial meeting of the New England Vegetable Growers Association. 

Additionally, DEM received $88,947 under USDA’s Specialty Crop Block Grant Program to strengthen its buy local campaign, “Get Fresh, Buy Local.” The funds will be used to help increase consumer awareness and demand for specialty crop products. Rhode Island is experiencing significant growth in its agricultural and local food sector. The state’s food system now supports 60,000 jobs, and Rhode Island is one of a few states where the number of farms is on the rise, now standing at more than 1,200 farms. The state is a national leader in the percent of its farms selling directly to the public. Green industries in Rhode Island account for more than 15,000 jobs and contribute $2.5 billion to the economy.

State’s Premier Culinary Incubator, Hope & Main, Receives $178,000 Usda Grant To Increase Access To Local Food

Non-Profit Earns Competitive Grant for Unique National Model that Drives Both Supply and Demand for Rhode Island Made Product

Hope & Main and Rhode Island DEM

Hope & Main opened its doors as a start-up of start-ups and an engine of innovation, small business development, and job creation in Rhode Island’s growing food economy. Founder and President, Lisa Raiola says, “We have been one lesson plan ahead of the class when it comes to developing our incubation program. We had no preconceived ideas about best practices in this market and were deliberate in listening to the needs of our members so we can address major pain points and develop a comprehensive approach to helping new food businesses to launch and scale.”  

In its 18,000 square foot shared-use facility in Warren, RI, Hope & Main provides affordable access to four specially-equipped commercial kitchens. “Equally, if not more important to the success of these emerging businesses,” says Raiola, “is the ability to reach direct consumers and purchasers with these new products. Production space is not enough. These entrepreneurs need a partner in promotion. That is where the Farmers Market Promotion Program (FMPP) USDA grant comes in.”

U.S. Senator Jack Reed, a senior member of the Appropriations Committee and an early champion of the Hope & Main concept, said: “Hope & Main was selected for a $178,000 three-year FMPP grant for its innovative incubation model that combines technical assistance for food production with promotional programs that connect makers to direct consumers and large purchasers.  I have met many of the producers and makers, and they always have a fascinating story to tell, to go along with delicious food.  This grant will help spread the word, help Hope & Main expand its reach, and develop new market opportunities for producers and makers. I commend Lisa Raiola for her vision and leadership, and I hope this innovative incubator will help us continue building a stronger local food system for Rhode Island.”

With the help of funders such as the USDA’s Agricultural Marketing Service, Commerce RI and the Rhode Island Foundation, Hope & Main has serviced over 300 food businesses, launched 177 new businesses and assisted 40 businesses to graduate into their own facilities throughout Rhode Island and the region. These 40 graduates have created 351 jobs and have poured millions of dollars into the State’s emerging food sector. In just four years, this non-profit incubator is among the top 10% of all culinary incubators in the country.

The FMPP grant will help Hope & Main to assist members to broaden and diversify access to their products.  The funds will support distribution partnerships with Farm Fresh Rhode Island to reach retail and institutional buyers through Market Mobile; and Crave Food Systems with whom they have developed an app to enable consumers to order products directly from members. The grant will support education for members in branding and marketing local products. In addition, with the help of the RI Community Food Bank, funds will help expand access to local food at Hope & Main’s Schoolyard Market and Meet Your Maker market, to food insecure neighbors in the East Bay and throughout Rhode Island.   

When asked what is next for Hope & Main, Raiola says as members have graduated the team is excited to help the pipeline of new applicants bring their good food ideas to market. With the recent addition of a Contract Manufacturing Technical Assistance Program through an Innovation Network Matching Grant from the State, Hope & Main can now help start-up food businesses by performing small batch manufacturing for them at their Warren facility.  She says, “The ability for our entrepreneurs to get out of the kitchen and on the road to sell their products will help them to scale more rapidly, and reach sustainability sooner.”

Barnaby’s Public House Opening

Barnaby’s Public House
Barnaby’s Public House

Barnaby’s Public House, located at 385 Westminster St, Providence, in the historic Conrad Building, is excited to announce its opening in early January. 

Barnaby’s will celebrate the era of pre-prohibition, when drinks were serious and American cuisine was simple and delicious. It’s prime location in the Conrad Building, which was erected in 1885 by the new establishment’s namesake, Jerothmul Barnaby, has been completely restored to showcase the Victorian details and the ornate characteristics of the era. 

The story and historical significance of Barnaby’s is a key component of the establishment. The scandalous legend and murder of Jerothnul’s wife, Josephine, in 1881 (the first death by mail in the country), will be shared with all guests in a variety of ways ranging from the décor to the food and drinks that will certainly spark curiosity and interest.  

Under the leadership of David Bertolini and Michael Santos, owners of Providence Coal Fired Pizza, Barnaby’s will pride itself on offering craft cocktails and beers, fine wines, and an impressive selection that includes whiskeys, bourbons, and ryes. 

Barnaby’s will be open 7 days a week, serving its full menu from 11:30 am to 10:00 p.m. Monday to Thursday and a late night menu on Fridays and Saturdays. The bar will be open daily from 11:30 am to Midnight, Sunday to Thursday, and until 1:00 am on Fridays and Saturdays.

Please visit www.barnabyspublichouse.com for more information and updates.

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Pawtucket Wintertime Farmers Market
chefs & restaurantsnewswine & drinks

News Bites: Winner of 2018 Newport Burger Bender / March Madness at the Pawtucket Wintertime Farmers Market / Norey’s, Newport Named Great American Beer Bar

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

LaForge Casino Restaurant Sweeps the 2018 Newport Burger Bender

The winning restaurant, a Newport institution for more than half a century, wowed diners with The Crowley Burger.

Newport Burger Bender 2018

They took an all-beef patty, cooked it to perfection, topped it with Gruyère cheese, layered it with creminis and tempura cornichons, generously drizzled it with truffle aioli and wedged it all between a buttery brioche bun. And the result won over the hearts and taste buds of Newporters and beyond. LaForge Casino Restaurant’s Crowley Burger, which has now become a part of the regular menu, won the coveted popular vote in the second annual Newport Burger Bender.

“We are thrilled to hear that we have won the Burger Bender Competition!” said James “JR” Rodrigues, the restaurant’s general manager, when informed of the victory. “We are extremely proud of our staff for the effort and support. The Crowley Burger was delicious and proudly honored a great Newport family. Thanks to all who came out for it.”

But the Crowley Burger isn’t the only entry in the spotlight. Providence Journal Food Editor Gail Ciampa has crowned 22 Bowen’s Wine Bar & Grill’s Secret Burger her “Critic’s Choice.”

“Don’t assume the toppings of foie gras and butter-poached lobster are why this was my favorite of the 2018 Burger Bender. No doubt the richness of the ingredients makes this a winning combination on any plate,” said Ciampa. “It was all about the burger, the dripping-with-juice Wagyu dry-aged beef. Made from one the Japanese breeds of beef cattle known for superior marbling, the flavor was amazing, the meat tender. Starting with that beef gave Bowen’s Executive Chef Walter Slater’s burger an edge. Pickled red onion, truffle garlic aioli and house-made pickles are the perfect complementing condiments for the stellar burger on a house-made onion bun. Several restaurants amped up their burgers this year and I loved them all. But nobody did it better than 22 Bowen’s Wine Bar & Grille.”

Jamie Coelho, Associate Editor at Rhode Island Monthly and author of The Dish, the magazine’s monthly newsletter, declared The Wharf Pub’s Antipasti Patty the “Creative Champion.”

“It’s an Italian take on a bacon cheeseburger, subbing in prosciutto and mozzarella in place of bacon and cheddar. The balsamic roasted red peppers, onions and Rhode Island mushrooms gave it an epic presentation while rounding out the flavors with a bit of sweetness from the caramelized vegetables and cherry pepper aioli. The toasted ciabatta roll held up to all the toppings and gave the perfectly cooked burger a nice and sturdy foundation,” said Coelho. “And I’ll never look at French fries the same way again after munching on those truffle tater tots!”

The Newport Burger Bender is now an annual simple burger contest which recognizes the bevy of culinary creativity throughout our destination. There is no participation fee for restaurants nor has there ever been. Participating restaurants must be in Newport or Bristol County, Rhode Island, and this year’s contest was limited to the first 30 restaurants to register. Participants receive complimentary promotional materials including custom menu inserts and Burger Bender coasters. Each entry is photographed and featured on DiscoverNewport.org.

March Madness at the Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market

Pawtucket Wintertime Farmers Market

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win amazing prizes! Participating in March Madness is a great way to support local agriculture, empower small businesses, and build vibrant community with local food at the center of every table.

March Madness: Free Events
Demos and Food Pairing to be held in the New Harvest Coffee Roasters Training Room, Hope Artiste Village Suite 110, during the farmers market.

  • Every Saturday in March, 9a-1p – Scavenger Hunt through the Market!
  • March 3, 10a – Cooking Demo by Harvest Kitchen
  • March 10, 10:30a – Beer Tasting by Revival Brewing Company
  • March 17, 10a – Local Producers Spotlight by Hope & Main
  • March 24, 10a – Cooking and Ceramics Demo by the African Alliance of Rhode Island
  • March 31, 10a – Coffee Roasting Demos by the New Harvest Coffee Roasters

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until April 29. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and off-street parking is available. For more information: www.farmfreshri.org/winter

Norey’s, Newport Named CraftBeer.com’s Great American Beer Bar in Rhode Island

Norey’s, Newport has been recognized as the best beer bar in Rhode Island in the annual Great American Beer Bars competition conducted by CraftBeer.com —the Brewers Association website for beer lovers.

With more than 4,100 small and independent craft brewers operating in the country, there are more options than ever to enjoy great beer. To help beer lovers navigate their way to the best places they can take advantage of this phenomenon, CraftBeer.com readers were recently polled to determine the best beer in all 50 states and Washington D.C.

“CraftBeer.com readers know craft beer and 9,000 of them took the time to cast their vote rewarding their favorite beer bar in each state,” said Julia Herz, publisher of CraftBeer.com. “Cheers to each of the winners and the ever-increasing diversity of our local beer movement here in the U.S.”

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chefs & restaurantsfarmsnews

News Bites: Wintertime Farmers Market March Madness / Providence Animal Rescue League’s Looking for Culinary Competitors / ProvidenceG Director of Operations

by David Dadekian
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.

March Madness at the Pawtucket Wintertime Farmers Market

A Month of Specials, Events, Family Fun and Prizes!

Farm Fresh RI Wintertime Farmers' Market 2016

Farm Fresh RI Wintertime Farmers’ Market 2016

March can be a challenging month for local farmers. It signals the start of a long thaw after winter and the beginning of planning for next season’s harvest. Shopping at farmers markets is a great way to support local farms year-round. But March is a time of year when local farmers need your business and support most of all.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting a month of special events at the Pawtucket Wintertime Farmers Market, called March Madness. Shop at the market every Saturday in March to enjoy fun events like cooking demos and pie eating contest, take advantage of seasonal sales, and participate in a one-of-a-kind scavenger hunt for a chance to win prizes valued at over $300!

Participating in March Madness is a great way to support local agriculture, empower small businesses and build vibrant community with local food at the center of every table.

March Madness Events

  • Every Saturday in March – Scavenger Hunt through the Market!
  • March 5 – Cooking Demo by Harvest Kitchen
  • March 12 – Pie Eating Contest by Humble Pie
  • March 19 – Beer and Food Pairing by Hope & Main and Bucket Brewery
  • March 26 – Cooking Demo by the African Alliance of Rhode Island

What to Expect (Just like that other “Final Four”)

  • Baskets… of delicious produce to feature on your dinner table!
  • Dunks… of fresh baked-goods into steamy, locally roasted coffee!
  • Hoops… used to support greenhouses that make winter harvests possible!
  • Nets… that harvest fresh-caught seafood from our region’s waters!

The Pawtucket Wintertime Farmers Market is open every Saturday, 9a–1p, until May 14. Located in two spacious hallways of the Hope Artiste Village in Pawtucket, RI, it is easily accessed via the R-Line bus and parking is provided. farmfreshri.org/winter

Providence Animal Rescue League Is Looking for Culinary Competitors

PARL's The Rescue

Who wants to be “Top Dog” . . .

The Providence Animal Rescue League is looking for a few more Culinary Competitors for their 5th annual Top Dog Culinary Competition at The Rescue!

All proceeds to help our community’s pets in need! Think you’ve got what it takes? Contact Connie Kile at [email protected] for your application to compete!

 

 

The ProvidenceG Announces Director of Operations

Seasoned hospitality industry professional Jeffrey Mancinho to lead Garde, Rooftop at the ProvidenceG, GPub, GCafé and The Ballroom at the ProvidenceG

ProvidenceG Director of Operations Jeffrey Mancinho

ProvidenceG Director of Operations Jeffrey Mancinho

The ProvidenceG, a new development of one of the City’s most iconic historic buildings and home to several unique dining and entertainment venues, has named 19-year industry expert Jeffrey Mancinho as its director of operations. In this role, Mancinho will use his extensive industry expertise to help drive the performance of Garde, a contemporary restaurant featuring innovative new American cuisine with a French inspiration; Rooftop at the ProvidenceG, the City’s only rooftop restaurant and bar and GPub, a modern gastropub with a speakeasy feel, a scratch kitchen and entertainment amenities. He will also oversee the operations and staff of The Ballroom at the ProvidenceG and GCafé, and play a key role in the overall growth of the company.

As director of operations, Mancinho will work closely with the ProvidenceG leadership team and corporate executive chef, as well as with leaders of GHospitality, a growing hospitality and multi-brand group that operates the ProvidenceG. He will collaborate with these groups on individual restaurant and venue performance, as well as all aspects of group operations and hospitality strategy. Additionally, Mancinho will focus on talent development and training to provide progressive career opportunities for each team member. To execute these responsibilities, Mancinho will partner closely with business unit and group leadership including restaurant managers, the events and sales team, and all operational groups.

“Jeffrey’s extensive background in the hospitality industry and his commitment to building cohesive teams to enhance the overall guest experience is a tremendous asset to our team,” said Colin Geoffroy, president of GHospitality. “He is a skilled leader and adept problem solver who possesses an innate ability to connect with and inspire people. We are thrilled to have him on board to contribute to the success of our hospitality venues.”

A resident of Lincoln, Mancinho joins the ProvidenceG after holding general manager positions at Ruth’s Chris Steak House in Providence and Shrine Asian Kitchen, Nightclub and Lounge and The Scorpion Bar in Mashantucket, Connecticut. He also spent many years on Block Island as beverage manager for The Spring House Hotel.

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